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Thursday, October 2, 2014

Going Bananas: How To Make Ice Cream With One Ingredient

We go through bananas like a family of chimps, but sometimes even that's not fast enough to avoid the unappealing (pun intended) mushiness of overripe fruit. This week, instead of transforming the unchosen into banana bread, I took the advice of good friend and clever mom, Michelle Martin, and made ice cream instead.The "recipe" is so easy even this monkey could do it:First, freeze the bananas until solid (usually overnight) in an airtight bag or container. Then, get out the food processer and puree the frozen pieces (scraping down the sides several times during the process). Thanks to the fact bananas have more sugar than water, and that very ripe bananas (with brown spots) are even sweeter, within minutes, you will have "ice cream" - or more accurately, a cold, creamy, low cal substitution that is vegan and sugar free. It's delish.Top with chocolate sauce, sliced almonds, chocolate chips, or a sprinkle of cinnamon -or whatever your heart desires.

Go Bananas - B-A-N-A-N-A-S! (Does anyone else remember that cheer?)

Freeze the bananas in an airtight bag or container overnight. You can pre-slice before freezing, or roughly chop them if they have been frozen whole (which mine were).

Using a food processor, puree the frozen bananas. I stopped a few times to scrape down the sides of the bowl and make sure all the good bits were included.

You can see the stages from rough chop to creamy, creamier, and ice creamiest. Keep scraping down the sides until you achieve the consistency you are looking for.

At this point you could also add in mix-ins like chocolate chips, almonds, mini M&Ms, peanut butter, nutella, honey, cocoa powder, be creative.

Once it gets creamy, continue blending for a minute or two to aerate the mixture.

The yummy results will have a soft serve consistency which you can eat immediately, or transfer to an air tight container and freeze (overnight) until solid.